Main Dishesclosetcooking
Chicken, Roasted Butternut Squash and Feta Lasagna
A tasty chicken lasagna with sweet roasted butternut squash and feta.
👥 9 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- saucepan
- baking dish
📝 Preparation Steps
1
Toss the butternut squash in the oil along with the salt and pepper to coat.
butternut squash, peeled and cut into bite sized pieces2 cupsbutter4 tablespoons
2
Arrange the butternut squash in a single layer on a baking sheet.
butternut squash, peeled and cut into bite sized pieces2 cupsbutter4 tablespoons
3
Roast in a preheated 400F/200C oven until tender, about ⏱️ 20-30 minutes and set aside.
4
Heat the oil in a pan.
5
Add the onions and saute until tender, about ⏱️ 5-7 minutes.
onion, diced1
6
Add the garlic and saute until fragrant, about ⏱️ 1 minute.
garlic, chopped2 cloves
7
Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
diced tomatoes1 (14 ounce) cantomato paste1 tablespoon
8
Reduce the heat and simmer until the sauce starts to thicken, about ⏱️ 15-20 minutes.
9
Mix in the chicken and set aside.
chicken, cooked and shredded2 cups
10
Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
butternut squash, peeled and cut into bite sized pieces2 cupsbutter4 tablespoons
11
Mix in the flour and let simmer until it returns to a light golden brown.
flour (rice flour or masa harina for gluten free)4 tablespoons
12
Mix in the milk, nutmeg and cheese and heat until it thickens.
milk2 cups
13
Lightly grease the bottom of an 8 inch square baking dish.
14
Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
feta, crumbled1 cupbutternut squash, peeled and cut into bite sized pieces2 cupsbutter4 tablespoons
15
Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about ⏱️ 30-45 minutes.
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